Photo: Greg DuPree; Prop Stylist: Kathleen Varner, Food Stylist: Mary Claire Britton
Husk
Charleston
Chef Sean Brock's commitment to preserving Southern heirloom ingredients and antebellum recipes doesn't stop at the food. He and Husk head bartender Rod Weaver unearthed this brandy-based punch from a 1792 tome at the Preservation Society of Charleston. Years later, it's still one of the most popular cocktails at Brock's tri-state cache of restaurants.
How to Make It
Combine tea, sugar, lemon juice, brandy, rum, peach brandy, and lemon peels in a large bowl. Stir until sugar is dissolved, and chill until cold, about 1 hour. Add ice, and top with club soda before serving.
